Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

1. In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
2. Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
4. Mix in the strawberry puree (or freeze-dried strawberry powder) to the butter mixture. The dough should have a light pink color from the strawberry flavor.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Scoop about 1-2 tablespoons of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops with a spoon or your fingers.
7. Bake for 10-12 minutes, or until the edges are slightly golden but the centers are still soft. Be careful not to overbake for a chewy texture.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. For the glaze: In a small bowl, whisk together the powdered sugar, strawberry puree (or milk), and vanilla extract until smooth and drizzle-able. Adjust the consistency by adding more powdered sugar or more strawberry puree/milk as needed.
10. Once the cookies are completely cooled, drizzle the glaze over the top and sprinkle crushed Oreo cookies on top for extra flavor.
11. Allow the glaze to set before serving. Enjoy your delicious strawberry butter cookies!